Directions:

Directions:

Place the lentils in a medium saucepan of water and bring to boil. Cook until tender (about 20-30 minutes). Drain and let completely cool. In a large bowl, combine the lentils, carrots, red peppers, mint, parsley, onions and feta cheese. Toss.In a separate bowl, whisk together lemon zest, juice, mustard. Slowly whisk in olive oil.Drizzle dressing over salad and toss.Season with salt and pepper, if desired.

Personal
Notes:

Personal
Notes:

I often use 1 can of green or brown lentils instead of the dried lentils.

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